Dr. Patricia López-Perea
About me
I hold a Ph.D. in Food Science and Bachelor's degree in food chemistry, and serves as Senior Researcher at INIFAP’s Bajío Experimental Field, leading the Barley Quality Laboratory. A member of Mexico’s National System of Researchers, I have more than 20 years of expertise in cereal characterization (physicochemical, nutraceutical, sensory, textural) and alcoholic fermentations, specializing in barley quality for malting and brewing, and I enjoy product innovation and adding value.
Doctor in Food Science, graduated with Honors from the Autonomous University of Queretaro, currently a Senior Researcher at the National Institute of Forestry, Agricultural and Livestock, Bajío Experimental Field, in charge of the Barley Quality Laboratory. Member of the National System of Researchers. Research Visit at North Dakota State University, Barley and Malt Laboratory, and a postdoctoral fellowship at the University of Manitoba in collaboration with the Canadian Grain Commission in the area of malt and beer. Participant in the Mentor Leaders in STEAM US-Mexico Leaders Network program. Recipient of the 2022 Hidalgo Award in Science, Technology and Innovation, Scientific Research category. Approximately 20 years of experience conducting research with cereals and other foods, including physicochemical, nutraceutical, sensory, and textural characterization, also focused on alcoholic fermentations.
Degrees:
Nutraceutical Characteristics of a Craft Fruit Beer. Beverages 2024, 10 (4): 1-13.
Activity and Their Intake in Times of COVID-19. Foods 2022. 11, 3231.